If I am really pinched for time...I take cheese and crackers. Easy to transport, keeps for a day without refrigeration, needs no reheating, any leftovers are easy to pack up and the hostess always seems to love having some extra cheeses on hand.
I take a serving board, a couple of serving knives and a dish or basket for crackers and away I go.
Linda C

Easiest appetizer I know (and extremely popular) is pouring sweet/hot jelly (such as strawberry jalepeno jelly) over a brick of cream cheese. Serve with crackers. People just love this stuff.

Now, if you're looking for something a bit more creative, the last two appetizers I made recently for get togethers (Thanksgiving and Hanukkah) which got rave reviews are:

1. Brie en croute (see recipe linked below). You can use whatever jam/jelly/fruity stuff and whatever nuts you have on hand. Prep takes about 15 min, cooking time 20 min. Serve with crackers. People love it.

2. Artichoke dip. I have a fabulous recipe which dbuzzw (Hey Diana, where ya been??) gave me a few years back. It takes maybe 20 min to prepare (lots o' grated cheese, use a mixer to blend it) and 15 min in the oven. Serve with crackers. People love it. (I know I'm repeating myself)

I can post that recipe tonight if you want. I took both of these items out of the oven just minutes before leaving the house, and then plopped em right on the table at the party. No need to reheat, and both of these can easily be prepared in advance, and since they need so little time in the oven, you can bake them while you're getting dressed.

Here is a link that might be useful: brie en croute

I have never seen a deviled egg leftover. I often take them if I can leave from home. I like Ann T.'s tuna pate, too, as something that can be made quickly and served with crackers. I sometimes bake quick breads ahead and have them in the freezer. Thaw and slice one of those and bring some cream cheese. Fresh salsa and chips. I make a mean mango salsa. Linda C.'s cranberry salsa is our new fave. Pinwheel sandwiches made on flatbread. We call them Aram sandwiches here. I have a cream cheese, chicken, chutney, curry hors d'oeuvre that is served rolled up in balls and rolled in chopped parsley. It would be just as good in a pretty bowl with a spreader and some crackers.

I know this isn't fancy but it works when I have zero time and when it can't be re-heated...
jarred pesto sauce
cooked and cooled macaroni
olive oil
top with pine nuts and grated parmasan
It is just a cold pasta salad but, when I make it, I always come home with an empty bowl!

Just thought of another easy one. Guacamole. Mash up avacados, add lots o' lime (adds flavor AND keeps the avocados from turning brown, so be generous), salsa (jarred works great), and a bit of salt. Takes about 15 min to prepare.

Pretzel sticks with a good quality honey mustard to dip them in.

The best pimiento cheese you can find and some "fancy" crackers to serve with it.

A platter of thin sliced pepperoni, provolone cheese, a basket of grape tomatoes, a jar of roasted red bell pepper slices, some olives
and a jar of marinated mushrooms....call it antipasto.

Little finger sandwiches with any kind of filling.

A veggie tray with a dip is always good, and it will make people watching their diet verrry happy. I usually use a ranch dip or dill dip. You can wash and prep the veggies a day or two ahead and store them in baggies in the fridge, and dip always tastes best after sitting a day. Very easy.

A nice cold spinach dip in a bread bowl is great too. It looks really nice and is very easy to make and transport. Cut up extra bread for dipping and have some crackers or cocktail bread, the sourdough is especially good.

I like fruit and cookie dips.
Two favorites are:

Caramel Cream Cheese
8oz brick cream cheese~lite or regular
3/4-1c brown sugar
1 t vanilla (but not necessary)
Mix together, and serve with apples, strawberries or other firm fruits. Don't forget Nilla Wafers, chocolate graham crackers or firm shortbread cookies.

or the below recipe with the same types of things.

Here is a link that might be useful: Chocolate Chip Cheese Ball

Thank you all! There's some great ideas here. I don't know why I didn't think of the brie cheese with jelly - I even have habanero gold jelly (learned from the harvest forum). I guess I'm just not thinking well. But I love all the suggestions, just what I needed to kick my brain into gear. Thank you all!

On a side note - has anyone frozen baba ganouj? I have a lot of it that I made and froze this summer when eggplants were ripe. I was thinking of thawing it out and taking it (with pita bread), but am worried that the flavor and texture may not have survived the freezing - anyone know? I have some thawing to test tonight, so I guess I'll find out...

I usually opt for a salad.......just because not many do. I guess it's the rebel in me. LOL

Broccoli salad, coleslaw, even a tossed green salad works with almost any menu.

That said, it also depends on the kind of party. If you know people will be standing to eat, I'd go with some of the suggestions above.

Deanna

I made this the day before for Easter and it was a huge hit! Not the same old veggies and dip that usually shows up at these kind of gatherings.

Crudite Platter with Roasted Garlic Aioli
From Cottage Living 2/07

1 bunch baby carrots (leave about 1 inch of green tops on)
1/2 head broccoli, cut into florets & blanched
1/2 head cauliflower, cut into florets & blanched
1 lb asparagus, trimmed & blanched
1/2 lb green beans, blanched
Cherry tomatoes
Red, orange or green peppers, sliced
1/2 lb small red potatoes (cooked)(I didn't use)
1 belgian endive, leaves separated (I didn't use)

Arrange prepared vegetables on platter and serve with aioli for dipping

Roasted Garlic Aioli

1 head garlic
1 T olive oil
1 c good quality mayonnaise
1 6oz jar marinated artichoke hearts
1 T Dijon mustard
Salt and pepper to taste

Preheat oven to 400F. Cut off pointed end of garlic, place on a piece of foil and drizzle with olive oil. Wrap tightly and roast for about 30-40 minutes or until soft. Let garlic cool and then squeeze the pulp from the cloves into the bowl of a food processor. Add remaining ingredients and process until smooth. Aioli may be refrigerated in an airtight container for up to 4 days.

4/07 my notes-Beautiful presentation! I used a bag of baby carrots. Served as appetizer at Easter and it was gone in a flash. Aioli recipe makes a lot of dip.

Linda

I am attending a buffet party on Saturday. I am taking cannoli. I will buy the shells from a Greek/Italian deli and make the filling. Some will be finished with chopped pistachios, some will have chocolate curls.

Lowspark:
Could you please share the artichoke dip you mentioned?
Thanks in advance.
Happygram

Yipes!! I meant to post it last night but we had our company Christmas party and I forgot! The party was quite nice. I'll post tonight. :)

My fall backs in situations like this are a big mess of shrimp and cocktail sauce, or smoked salmon and cream cheese on rye rounds, topped with some capers (when I get there), or the fixings for a nice antipasti platter. I like the antipasti platter if I'm going any distance 'cause I just take all the fixins and make it up there.

Depends on the numbers and location

What I bring, even this time of year and not just during summer, is a fresh fruit tray from the store. It is great for those who are watching their weight and trying to avoid all those high calorie snacks or cookies. It can be an appetizer or a dessert.
Clare

These are great, thank you. Now whenever I'm in a panic, I can look at this thread and get ideas!

I did learn something useful. This summer when eggplants were ripe, I made a lot of baba ganouj and froze it. I wasn't sure if it would stand up to the freezing or if it would lose taste and texture. Well, I thawed some out yesterday (in the frig, didn't want to shock it with warm water) and it tastes great! Just as if it was freshly made. So there is another option.

Ann

One thing I've taken to work parties a lot is a cream-cheese based homemade dip, with either Ruffles or pretzel sticks (or both).

Dip (old family recipe):
1 8 oz pkg cream cheese (and low/no fat works well!), softened
onion powder
1 tsp Worcestershire sauce
2-3 tbsp milk

After letting the cream cheese soften, sprinkle on some onion powder to taste, add Worcestershire (frankly, my daughter uses a tbsp and it's tangier). Use electric mixer to whip. Add milk till of consistency you like in a dip.

Ann: Forget all the food. To answer your last question.

Take a Guy !!!!!!!!!!!
Lou

Finally posting this!

ARTICHOKE DIP

1/3 cup mayonnaise
1/3 cup sour cream
1 (8-ounce) package cream cheese, softened
1/4 teaspoon garlic salt
4 to 5 drops hot pepper sauce
1-1/2 cups of Monterrey Jack
1/2 cup Parmesan
1/2 cup Cheddar
2 (14-ounce) can artichoke hearts, drained, coarsely chopped
1/2 medium tomato, chopped, drained
2 tablespoons sliced green onions

Heat oven to 375°F.

Mix 3 cheeses together.
Beat mayonnaise, sour cream, cream cheese, garlic salt and hot pepper sauce in large mixer bowl on medium speed, scraping bowl often, until smooth (1 to 2 minutes). Stir in 3/4 of the cheese mixture and artichoke hearts by hand.

Spread artichoke mixture into ungreased 9-inch pie pan. Sprinkle with tomato, onions and remaining cheese. Bake for 12 to 15 minutes or until heated through.

i really like deanna's idea of a salad. my office does a pot luck a few times a year and i really enjoy it, but...there are rarely more than one or two "green" or veggie sides. i love the main courses and desserts people bring and i love making appetizers, but...and i agree with may/lowspark, the cream cheese and sweet/hot jelly goes over GREAT with people! just last week i took the cheese and spooned on some leftover cranberries jezabel--not a shred left!

this salad is wonderful--really! make up the serving tray with the greens, etc and packed the salad dressing separately. i use less mint than called for but do what you want--it's very tasty stuff!
JoÂs Greens and Prosciutto Salad

Mix together, then cover with plastic wrap and refrigerate:
½ # mesculin salad mix
8 T pine nuts or almonds
2 dozen chopped basil leaves
2 dozen chopped mint leaves
4 chopped scallions
3 oz fresh parmesan, grated
3 or 4 slices of proscuitto, diced

Thinly slice a red onion and pour over it some red or white wine vinegar. Let it stand for 30 minutes and then drain it.

Into a ½ c of olive oil, slowly cook 4 cloves of garlic that has been chopped into ¼" dice. Remove garlic and increase the heat and add ¼ C balsamic vinegar and 2 T red wine vinegar. Once it boils, add 2 T brown sugar and heat for another minute. Add the garlic back in with a little salt and pepper. Pour over the salad greens.